Piri-Piri Chicken with Coconut-Smashed Plantains & Stewed Collard Greens
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Crispy skinned chicken thighs get some tropical island flair in this sweet-and-spicy meal.
This Blue Apron recipe was my first time using coconut milk powder. I had no idea it came in that form! It added great flavor to the plantains, which made a deliciously sweet, smooth base for the chicken to sit on.
The stewed collard greens were really nice here, too. And I loved how crispy the skin got on the chicken thighs. It was a really nice combination of bold, sweet-and-spicy flavors.
Make sure you hit this with enough salt and lime juice at the end, since the sweetness of the plantains could overwhelm the rest of the flavors. I really enjoyed this dish as-is, but my husband thought it was too sweet.
- 2 Bone-In, Skin On Chicken Thighs
- 1 Pound Plantains
- 2 Scallions
- 1 Bunch Collard Greens
- 1 Lime
- 1 Red Onion
- 2 Tablespoons Tomato Paste
- 1 1-Inch Piece Ginger
- ¼ Cup Coconut Milk Powder
- 1 Tablespoon Piri-Piri Spice Blend (Cayenne Pepper, Ground Cinnamon, Ground Cardamom, Dried Oregano, Smoked Paprika, Ground Ginger, Dried Lemon Peel & Light Brown Sugar)
See Blue Apron for the full recipe.
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
